Homemade Honeycomb Candy (Sponge Toffee)
Kitchen Science You Can Eat
Honeycomb candy goes by a lot of names: sponge toffee, cinder toffee, sea foam, hokey pokey. Whatever you call it, it's a crunchy, airy candy that shatters when you bite it and melts on your tongue.
The fun part happens at the end. You whisk baking soda into hot, golden syrup, and it foams up into a big, bubbly cloud. Those bubbles set into the honeycomb-like pattern that gives this candy its name.
It only takes four ingredients, but it does call for a candy thermometer and your full attention for about 10 minutes. Read through the whole recipe before you start.
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Honeycomb Candy
Crunchy, airy, and made with real honey.
| Prep5 min | Cook10 min | Cool1 hr | YieldOne 8x8 pan |
Ingredients
- 1 cup granulated sugar
- 1/4 cup honey (we use our Beeholden Farms raw honey)
- 1/4 cup water
- 1 tablespoon baking soda, sifted to remove lumps
- Optional: 6 ounces chocolate, melted, for dipping
Equipment: a candy thermometer, a heavy-bottomed saucepan that holds at least 3 quarts (the mixture triples in size), a whisk, and an 8x8-inch pan.
Instructions
- Prep first. Line the pan with parchment paper and lightly grease it. Measure and sift the baking soda into a small bowl and keep it and the whisk right next to the stove. Everything moves fast at the end.
- Dissolve. Combine the sugar, honey, and water in the saucepan over medium heat. Stir until the sugar dissolves, then stop stirring.
- Cook. Clip on the thermometer and let the syrup boil without stirring until it reaches 300°F (hard crack stage), about 8 to 10 minutes. It will turn a deep golden amber. Honey browns faster than sugar, so watch it closely after 280°F. Gently swirl the pan if one area is coloring faster.
- Foam. Take the pan off the heat. Add the baking soda all at once and whisk quickly for just 3 to 5 seconds, only until it's mixed in. It will foam up dramatically.
- Pour. Immediately pour it into the pan. Don't spread or smooth it; that knocks out the bubbles.
- Cool. Let it sit, untouched, for at least 1 hour until completely hard. Lift it out and break it into pieces with the back of a spoon or a knife.
- Dip (optional). Dip pieces halfway into melted chocolate and set them on parchment until firm.
Recipe notes: This recipe cooks the honey to a very high temperature, so raw honey's delicate floral notes turn into a toasty, caramel flavor. Save your most special jar for recipes that don't use heat. If your candy tastes bitter, the syrup went too far past 300°F; if it's chewy instead of crunchy, it didn't get hot enough.
Ways to Enjoy It
- Crumbled over ice cream or frozen yogurt.
- Chocolate dipped and boxed as a holiday gift.
- Folded into brownie batter or sprinkled on frosted cupcakes.
- Straight from the jar, which is how most of ours disappears.
Storage and Safety Tips
- Store airtight at room temperature for up to 2 weeks. Moisture is the enemy; humid air turns it sticky, so never refrigerate it.
- Hot sugar burns badly. Keep kids and pets out of the kitchen while it cooks, and never touch or taste the syrup.
- Cleanup tip: fill the pot and whisk with water and bring it to a boil; the hardened candy dissolves right off.
- Not for babies. Honey in any form should never be given to children under 12 months old. Hard candy is also a choking hazard for young children.
The Real Thing Is Coming
Honeycomb candy is inspired by the real honeycomb our bees build in the hive. We're getting ready to offer raw cut comb straight from our hives, too.
Make your candy with our raw honey, and keep an eye on our raw honeycomb, coming soon. Local to Fremont? Pickup is free, and we offer free local delivery to the 94536 zip code on orders of $35 or more.
